There's nothing like a good roast for dinner. And our flavorful and hearty onion-stuffed pork roast recipe is just the thing. It's impressive enough to be the centerpiece at your next gathering, yet ...

1. Chop 6 prunes into small pieces and place in a small bowl with the rest of the whole prunes. Add the red wine and armagnac brandy. Soak for 30 minutes to overnight. 2. Preheat oven to 350 degrees.

This pork is best cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for ...

If this year's holiday menu is in need of an upgrade, look no further than the main course. A twist on tradition may be all that's necessary to take seasonal meals up a level for a fresh way to savor ...

I made this stuffed pork loin for my Christmas dinner, though it’s great for any cold-weather meal. The stuffing is made with my favorite mixture of pancetta, onions, greens, dried fruit and cheese.

This budget-friendly feast with stuffed pork crown roast is a show-stopping meal that won’t break the bank. ‘I’m Going to Sue ...

A savory stuffing stretches both the meat to feed more people and adds flavor and interest that would not be present by just seasoning the meat on the outside. It's a kind of inside-outside approach ...

GOLDEN VALLEY, Minn. — Chef Lisa O'Connell creator of Sauce Ana Lisa joined us with one of her hearty fall favorite recipes. She says this is a perfect Sunday dinner dish that is so versatile it can ...

1. To prepare the pork and marinade: Cut the strings from the pork and separate the two halves. Put into a gallon-size zip-lock bag with the onions and garlic. Combine the orange peel, juice, port, ...

Holiday roasts — as delicious as they are — often suffer from slab-of-meat syndrome. Which is to say, you plop down a honking hunk of meat and … that’s about it. Not the prettiest or most festive item ...

Pork roast stuffed with marinated prunes is a traditional dish in a number of cuisines, including those with Scandinavian and French influences. Served hot or cold, this roast is magnificent for an ...